Nutritive value of curd product enriched with wheat germ.
Curd is the most wholesome and frequently consumed milk product. The purpose of this study was to evaluate the impact of wheat germ to nutritional value of curd product. The recipe of curd milk comprises raw of fried wheat germ, walnut, sugar and curd mass. The results of the physical-chemical chara...
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| 主要な著者: | , |
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| フォーマット: | Статья |
| 言語: | English |
| 出版事項: |
RJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCES
2018
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| 主題: | |
| オンライン･アクセス: | http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=27&SID=D4mk5QlD84p3GpBYoM7&page=1&doc=1 https://dspace.ncfu.ru/handle/20.500.12258/2941 |
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